Grazie
Last inspected: Mar 23, 2026
39
Score
Public records show 11 inspections at Grazie stretching back to 2022. The newest entry in the record is dated Mar 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 20 violations lately compared to roughly 14 violations before.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
0
Critical latest
5
Major latest
9
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
5 major violations. 9 minor violations.
View 14 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler reading 45F. Actual ambient temperature is 40F
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator had cleaning bucket in hand sink. Removed **Corrected On-Site**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handsink on cook line . Operator fixed **Corrected On-Site**
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in walk in cooler and on cook line. Educated operator that salmon must be fully removed from packaging upon thawing.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Pizza prep station
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drnk above prep table, drink on prep table. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets in prep cooler on cook line are torn
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Seasoning stored directly under soap dispenser on cook line. Removed **Corrected On-Site**
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer on cook line
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
22-08-4
Basic - Light not functioning. 1 light under hood
36-62-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed lettuce and other greens over several ready to eat items in walk cooler
08B-17-4
39
Oct 29, 2025
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours. - From follow-up inspection 2025-10-29: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours. **Warning** - From follow-up inspection 2025-10-29: Thermostat for cooler 50F , per operator all food items in cooler since Monday 10/27. Pico 53f, deli meats 49F, cheese 50F, milk 50F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-29: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-29: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with blue substance on dish machine. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo plastic container bowl used to scoop sugar. Operator removed. **Corrected On-Site** - From follow-up inspection 2025-10-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks outside by exit door. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and dish machine. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient thermometer 48f. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Drain cover(s) missing. At hand wash sink by dish machine. - From follow-up inspection 2025-10-29: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. - From follow-up inspection 2025-10-29: **Time Extended**
33-12-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets for reach in coolers torn. - From follow-up inspection 2025-10-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line and reach coolers across from cooks line. - From follow-up inspection 2025-10-29: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple items in freezer stored on the floor. - From follow-up inspection 2025-10-29: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2025-10-29: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line. - From follow-up inspection 2025-10-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Numerous coolers, equipment pieces stored and furniture in outside back porch area. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line. - From follow-up inspection 2025-10-29: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Both reach in white cooler cutting boards. **Repeat Violation** - From follow-up inspection 2025-10-29: **Time Extended**
14-09-4
23
Oct 27, 2025
Routine - Food
2 critical violations. 3 major violations. 18 minor violations.
View 23 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler on cooks line ; pico (48F - Cold Holding); deli meats (48F - Cold Holding); cheese (48F-53 - Cold Holding) per operator in cooler over 4 hours. **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle with blue substance on dish machine. **Repeat Violation**
41-17-4
Basic - Unnecessary items/unused equipment on the premises. Numerous coolers, equipment pieces stored and furniture in outside back porch area. **Repeat Violation**
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and salt containers by walk in cooler. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor. Multiple items in freezer stored on the floor.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
33-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand wash sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line.
23-03-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line and reach coolers across from cooks line.
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Togo plastic container bowl used to scoop sugar. Operator removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks outside by exit door. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line and dish machine. **Repeat Violation**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler ambient thermometer 48f. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Both reach in white cooler cutting boards. **Repeat Violation**
14-09-4
Basic - Drain cover(s) missing. At hand wash sink by dish machine.
29-18-4
Basic - Dumpster rusted out on bottom.
33-12-4
Basic - Equipment in poor repair. Gaskets for reach in coolers torn.
14-11-5
22
Jun 3, 2025
Complaint Full
4 critical violations. 6 major violations. 16 minor violations.
View 26 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom of chopped parsley at cook line **Corrected On-Site**
14-86-1
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching cut basil with bare hands to put into pico mix
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pastas 49-56f. Pre portion bags over fill line in container in cooler at cook line. Per owner only there an 1 hour. Corrective action to place in walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owners food manager certificate has been expired since 2/9/25. Owner states he's not her all the time.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar. Paper towels at 3 compartment sink No paperwork towels at hand sink at cook line by stove
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided last inspection and employees signed. Owner took forms home to organize provided form **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Soap for bar hand sink at 3 compartment sink
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle at ware wash area not labeled
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both male and female restroom doors **Repeat Violation**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks outside not chained
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at cook line and in ware wash area have dust build up
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. At make table cooler at cook line **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Both cook and owner on cook line
13-03-4
Basic - Food stored in a prohibited area. Seasoning containers under soap dispenser at hand sink **Corrected On-Site**
08B-37-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has grease build up Fan covers in walk in cooler
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Roll up door at bar area. 3 compartment sink at bar area and open expo/kitchen area to cook line not enclosed. Observed roll up door open at bar area to be used for outside seating. Kitchen and bar area exposed to the outside elements and possible pests due to no air curtains. Original plans for previous owner show bar and roll up door but proviso for roll up door/window HQ-17-4552 approved on 6/15/17 Facility should either add air curtains or keep door closed at all times
35B-12-4
Basic - Unnecessary items/unused equipment on the premises. Numerous pieces of equipment and furniture in outside back porch area
33-31-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at cook line at 0ppm chlorine
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers
02D-01-5
14
Apr 3, 2025
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front cold holding cook line ; various cooked pastas (50-56F - Cold Holding); butter (54F - Cold Holding) Operator forgot to turn on unit. Per operator in unit less than 1 hour. Moved to walk in for immediate temperature recovery **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker
29-42-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator not able to find form Provided operator with form and employees signed form during inspection **Corrected On-Site**
11-26-1
Basic - Bathroom facility in disrepair. Men's room missing door knob
32-05-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors not self closing tight fitting
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table cut board grooved
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cold holding unit cook line Operator removed drink **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Floor damaged by ware wash
36-17-5
Basic - Food stored on floor. Cases of food sausage shrimp on floor walk in freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and table Operator removed knife **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle Employee removed **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Tables outside with preset with plates Operator removed plates **Corrected On-Site**
24-01-4
32
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station: mozzarella, marinara, cooked chick peas, cut lettuce, sausage, mushrooms, feta, ricotta, , cut tomatoes, cannolis cream. Pesto with fresh garlic, ceaser ; (46-50F - Cold Holding) all less than 4hrs per operator. Operator immediately moved all items to walk in cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked spinach in prep cooler Raw bacon bits over garlic in prep cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink at kitchen **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. All employees signed on site **Corrected On-Site**
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table cooler. **Corrected On-Site**
12B-07-4
55
Nov 17, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs and raw shrimp over containers of cooked bacon and cooked prime rib in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Container of cooked. Chicken above grill. 93F 30 minutes per operator . Advised operator to reheat 165F for temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with forms **Warning**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's
32-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 cooks wearing watches **Corrected On-Site**
13-07-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bread oven doors
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt label **Corrected On-Site**
02D-01-5
43
May 18, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Dec 9, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. - Observed dump sink basket in the sink with several straws inside. Advised operator to only use sink for hand washing . Handwash sink not accessible for employee use at all times. - Blocked by dump sink basket sitting in sink.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Cooked pork in walk in cooler.
02C-02-5
Basic - Bathroom door left open other than during cleaning or maintenance. - Both restrooms on premises left open.
32-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. - Tall tank next to back door. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with dust. - Area above dish machine.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Tongs in pan with water on flat top. Advised to keep in water at proper temperature or clean every 4 hours. Utensils may not be stored in between equipment.
10-07-4
67
Jul 19, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2022-07-19: **Admin Complaint**
53A-07-6
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - At back door area. - From follow-up inspection 2022-07-19: **Time Extended**
51-11-4
86
Frequently Asked Questions
When was Grazie last inspected?
The most recent health inspection at Grazie on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Grazie?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at Grazie.
How does Grazie compare to other restaurants in Orlando?
Grazie most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Grazie's inspection record improved over time?
No. Recent inspections at Grazie have averaged around 20 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Grazie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Grazie inspected?
Based on the inspection history on file, Grazie is inspected around three times per year on average.
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